Esta es una exhibición prevé de cómo se va ver la receta de 'Greek White Bean Risotto' imprimido.

Receta Greek White Bean Risotto
by Global Cookbook

Greek White Bean Risotto
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 4 1/2 c. fat-free chicken broth undiluted vegetable cooking spray
  • 1 Tbsp. chopped garlic
  • 8 ounce Arborio rice uncooked
  • 1 tsp dry oregano
  • 3/4 c. great northern beans, canned liquid removed
  • 1/4 c. sun-dry tomatoes diced
  • 4 ounce fat-free feta cheese with basil & tomato
  • 1/4 c. grated fresh Parmesan cheese

Direcciones

  1. Original recipe had 1/4 c. olives
  2. Pour broth into a medium saucepan; place over medium heat. Cover and bring to a simmer; reduce heat to low, and keep hot. (Don't boil.)
  3. Coat a large saucepan with cooking spray; place over medium-high heat till warm. Add in garlic; saute/fry 1 minute. Add in rice and oregano; reduce heat to medium-low. Add in one c. of the simmering broth, stirring constantly till most of the broth is absorbed into the rice. Repeat procedure, adding 1/2 c. of broth at a time. After 15 min of this procedure, stir in beans, tomato, and olives. Continue to add in broth, 1/2 c. at a time, stirring constantly till broth is absorbed, about 25 min. (Rice will be tender and have a creamy consistency.) Add in cheeses; stir till melted.
  4. Message From Patricia McGibbony-Mangum ([email protected]) to The TNT Recipes List.
  5. NOTES : I made this last night for dinner. I LOVE risotto, and do not make it often because my husband doesn't like it. He was out of town, so lucky me tried this recipe. I used fat-free feta that doesn't heat well, nor does it have all the full-bodied flavor of the regular. I think I'd go back to the regular - you get more flavor in a little of which. I also left out the olives, cause I do not like them! Thanks to Pat, who originally posted this to the TNT List.